There may very well be no California cuisine without Wolfgang Puck, the James Beard Award–winning chef responsible for the defining genre. The Austrian-born chef’s flagship, Spago, debuted in 1982 and became known for its locally sourced menu—considered New Age-y at the time—and fabulous Oscar parties. The same see-and-be-seen vibe still reigns, and it’s one of a small handful of L.A. restaurants to be awarded two Michelin stars. The current Beverly Hills venue was redesigned in 2012, making the fireplace-studded patio even more romantic for white-tablecloth dinners. In the vibrant dining room, old-school waiters charm as they take orders for the barrel-aged Manhattan and refreshing Pepino’s Revenge (tequila, cucumber, basil, lime), plus the ever-popular California tasting menu (the whole table must participate). It usually features several of the longtime regulars’ favorites, such as the agnolotti, with a filling that changes seasonally (guests should call ahead in the summer to find out if the sweet corn is in yet). Pro tip: Along with the off-menu salmon pizza—made with house-smoked salmon—ask for the spicy tuna tartare in a sesame miso cone.